Breaking into the business

Discussion in 'General Culinary School Discussions' started by keaston78, Jan 11, 2013.

  1. keaston78


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    Home Cook
    Hello all,

    I'm a 26 year old computer science grad from upstate NY, and I want to know what it takes to break into the culinary trade.  I don't have any professional experience in restaurants/catering/food, but I've always loved to cook for my family and friends.  I've been seriously pursuing cooking as a hobby for around 3 years and have made a number of "classic", if stodgy, dishes for my housemates and dinner parties; big roast meats and poultry, soups, stews, beef wellington, lamb chops, steaks, lobster and scallops, etc., etc., etc...

    I love cooking, I love food, and I love exploring new flavors.  I brew my own beer and have hosted small parties centered around beer, wine, and food pairings.  Most of my education comes from watching 'Good Eats' and reading James Peterson's book 'Sauces'.  Among my peers, I'm a pretty well regarded cook.  I know the difference between a chop, a dice, and a julienne, I know why an emulsion needs oil, and why the oil needs to be added slowly.  I know what "caramelization" means.  The sticking point for me is that I don't exactly know how to translate all of that onto a resume.  I don't know what it takes to get your foot in the door for a new business with witch you have no experience.

    If anyone would be able to provide some insight into the business of food, especially anyone familiar with my current situation, I would very much appreciate it.  I want to cook for a lot of people, but I didn't realize that until I had already started down my current career path.  Many thanks.